STRAWBERRY RHUBARB OAT MUFFINS

STRAWBERRY RHUBARB OAT MUFFINS

STRAWBERRY RHUBARB OAT MUFFINS

Featuring our Roasted Ranch Oats and seasonal favorites, rhubarb and strawberries, these delicious muffins will be gobbled up in no time!

INGREDIENTS 

  • 1 cup buttermilk
  • 1 cup Cream of the West Roasted Ranch Oats
  • 1 egg
  • ¼ cup oil
  • 1 tsp vanilla
  • 3/4 cup sugar
  • ½ cup vanilla yogurt
  • 1/2 cup rhubarb - chopped
  • 1 cup strawberries - chopped
  • 1-½ cup all-purpose flour
  • 1/2 tsp salt
  • 1 Tbsp baking powder
  • 1/4 cup brown sugar or turbinado sugar

Directions

Preheat oven to 400ºF.

Pour buttermilk over oats in a mixing bowl and let stand for 15-30 minutes. Add egg, oil, vanilla, sugar and yogurt. Mix well.

Toss the chopped rhubarb and strawberries with 1 tablespoon flour. Add the rhubarb and strawberries to the batter and lightly mix in.

Sift together flour, salt, and baking powder. Add to above mixture, blending just enough to absorb flour.

Spoon into lined muffin cups. Sprinkle top of each muffin with a little brown or turbinado sugar. Bake at 400 degrees for 15-20 minutes until golden on top. Cool on a wire rack.

Makes 1 dozen average size muffins.

 

 

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